Mr. Lenôtre was the founder of the restaurant, catering, retail and cooking school empire of the same name, and rejuvenated pastry making in the early 1960s.

Dousoeur de Paris Patisserie Salon is an elegant little bakery that Corine Fina and Diane Cepeda, Parisian twins, have opened in Clinton.

At Butter Lane, frosting samples in various flavors and styles are set out for customers to taste.

When baking cookies, the most common mistakes made by home bakers, professionals say, have to do with the care and handling of butter.

Maria Balinska’s book uses the bagel as a way of viewing Polish-Jewish history.

Christina Tosi’s concoctions for the Momofuku Bakery and Milk Bar are fearless.

Afternoon tea need not be an upturned-pinkies-and-starched-napkins affair.

At Thanksgiving, when the amount of cooking to be done can overwhelm both human and oven capacity, some desserts can be made ahead of time.

The school bake sale is becoming obsolete in California, as new standards restrict what foods can be sold to students.

Although one could argue that more carbohydrates are the last things a Thanksgiving meal needs, they’re also in keeping with the holiday’s spirit of excess.